(1) Heat oil in a large soup pot. Sauté the garlic, ginger, onion, celery, and carrots over medium-low heat for 6 minutes or until veggies soften. Add turmeric, cinnamon, paprika, black pepper, stir to coat and toast the spices for 4 minutes.

(2) Add the tomatoes with juice, stock cube, and boiling water. Bring to a simmer. Add lentils, chickpeas, kidney beans, black beans, and herb. Cook covered on low heat for about 35 minutes, until the the soup becomes thick and creamy, adding more broth if you want a thinner soup.